These vegan baked beans take me back to Saturday night suppers when I was a little kid. We often had hot dogs and beans and brown bread for supper. The kitchen would have the rich smell of the beans baking with molasses all afternoon.
Making Fat Free Vegan Baked Beans
I modified this recipe years ago when I not only wanted a vegetarian dish, but a healthier one as well. The omission of fat from the dish takes absolutely nothing away. It has all the richness and sweet tang of the baked beans we grew up on.
I have never used canned baked beans. I think that once you realize how easy it is to bake your own beans, you will never buy them again. The recipe takes planning and cooking time, but the prep could not be easier (a pressure cooker really helps cut down the cooking time). Using dried navy beans, even if using organic ones, makes this a very affordable and satisfying dish.
About the hot dogs…
Every now and then we use a vegan alternative. While this dish can make a nice meal rounded out with some cornbread and cole slaw or a salad, having it with vegan hot dogs is fun and can be a good way to get family or friends to transition to or at least try plant based meals. Our favorite brand to date, which seems to be readily available in many grocery stores is Lightlife smart dogs. They have passed the test with non vegans in my house.
These vegan baked beans take me back to Saturday nights when I was a kid. The kitchen would smell so good! Now your’s can, too, but vegan!
1lb navy beans
1 Tbs prepared mustard (I use stone ground brown)
2 tsp salt
several grinds of black pepper
1 large yellow onion, chopped
The night before
In a large pot, bring beans and 2 quarts of water to boil, uncovered. Allow to boil for about 2 minutes, turn off the heat, cover and soak overnight.
The next day
Drain and rinse the beans briefly. Put all the remaining ingredients in an oven proof pot or dutch oven.
Add enough water to cover the beans, and gently stir to evenly distribute the ingredients.
Bake in a 300 degree oven, covered, for 4-6 hours, adding a little water occasionally if necessary. If the beans are too wet, leave them uncovered for the last 30-45 minutes.
I recently bought a pressure cooker (https://www.instantpot.com) and cooked them from step 2 in one hour.
I have also thrown in 2 cups of cooked kidney beans at the end to extend the quantity when the need for more came up unexpectedly. Feel free to experiment if you want to use what is on hand. This is a very forgiving recipe!
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).